{"id":56454,"date":"2016-07-19T10:00:47","date_gmt":"2016-07-19T08:00:47","guid":{"rendered":"https:\/\/ellerepublic.de\/kohlrabi-apfel-salat-mit-honig-dijon-dressing\/"},"modified":"2020-05-19T14:28:31","modified_gmt":"2020-05-19T12:28:31","slug":"kohlrabi-apple-salad","status":"publish","type":"post","link":"https:\/\/ellerepublic.de\/en\/kohlrabi-apple-salad\/","title":{"rendered":"Kohlrabi Apple Salad with Honey-Dijon Dressing"},"content":{"rendered":"

This Kohlrabi Apple Salad recipe was ignited by my French friend Magali who continues to inspire me. It’s based on a salad she makes often. Though, her version uses jicama and baby spinach. I’ve searched everywhere in Hamburg for jicama (pronounced hee-cama) — not a chance. Whether the farmers markets or specialty food markets, I have yet to stumble across this delicious tuber.<\/p>\n

\"Jicama<\/a>
\nOkay, let it be known, jicama originates from the Mexican peninsula. A long way away. They are also grown in the warm climates of Central America, the Caribbean, and Southern Asia. Also a long way away. Which is why they haven’t quite made their way to Germany. Probably a good thing. I can feel guilt-free about my jicama carbon footprint.<\/p>\n

In Spanish, the word \u201cjicama\u201d refers to any edible root and the name is used to dub this “Mexican yam bean”. Juicy, sweet, a little nutty, jicama has the texture of a turnip and taste of an apple… or in the vegetable world, kohlrabi.<\/p>\n

So since it’s not likely that I will experience Magali’s jicama spinach salad any time soon, I made my own version using kohlrabi. I love kohlrabi in its natural raw state — it has an amazingly fresh flavor and delicious crunch.<\/p>\n

I also subbed out the spinach for Chinese cabbage (also called Napa cabbage). It’s a crispy and crunchy Asian vegetable with a delicate and mild taste. Perfect for salads. Related to Brussels sprouts, kale, cabbage, and broccoli, it packed with antioxidants, is incredibly low in calories and has a strong nutritional profile<\/a>. Great reasons to find ways to incorporate it into our diet.<\/p>\n

\"J\u00edcama<\/a>
J\u00edcama – Photo: Flickr, MelindaChan ^..^, CC BY-SA 3.0 DE, https:\/\/flic.kr\/p\/CgbMy2<\/figcaption><\/figure>\n

Chinakohl ist perfekt f\u00fcr Salate<\/h2>\n

Den Spinat habe ich durch Chinakohl ersetzt. Er ist knackig und hat einen milden Geschmack. Also perfekt f\u00fcr Salate. Er ist auch verwand mit Rosenkohl, Kohl allgemein und Brokkoli. Von daher hat er auch viele Antioxidantien (gut f\u00fcr das Immunsystem) und er hat unglaublich wenig Kalorien bei vielen N\u00e4hrstoffen. Wenn das mal nicht gen\u00fcgend Gr\u00fcnde sind, um ihn h\u00e4ufiger zu essen.<\/p>\n